I've only had chowder two other times before this and it was the creamy, loads of bacon and carbs kind. All the delicious stuff right? Well this time using milk instead of cream and more sweet potatoes then the mighty white to make a much more lighter healthier version. One that doesn't sacrifice flavor or all the things that make chowder, chowder.

CLAM CHOWDER WITH KALE AND SWEET POTATO (LACTOSE FREE)2 pounds small hard-shelled clams, scrubbed2 slices smoked bacon, chopped
3 cloves garlic, minced
1 onion, chopped
1 cup corn kernels, from 2 cobs or 1 cup frozen
1 large handful of kale, rinsed and chopped
1 celery stock, chopped
2 1⁄2 cups vegetable or seafood stock, low or no-sodium 2 1⁄2 cups Natrel lactose free milk1 1⁄2 cups sweet potato, chopped into 1inch chunks 1 cup mini-red potatoes, quartered
2 tbsp fresh thyme, chopped1⁄4 tsp cayenne pepper
juice of one lemon
1 large tomato, seeded and diced1⁄4 bunch scallions, sliced
2 tbsp all-purpose flour
2 tbsp fresh chopped parsley or dill
1 tbsp fresh chopped chives
sea salt and fresh cracked pepper to taste
Preparation:
In a small saucepan over high heat boil the sweet potato and red potato
until cooked half way.
Preheat a large stockpot over medium high heat, add the bacon and cook
until almost crispy. Add the garlic, onion, corn, celery and kale. Continue
to cook for several minutes. Add the flour to the milk and combine. Add
the broth, milk-flour mixture both potatoes, herbs and spices. Bring
ingredients to a simmer then add the clams. Continue to cook until the
clams start to open. Add the tomatoes and lemon juice and season with
salt and pepper to taste.
When the clams have opened all the way, the chowder is ready to serve. Serves 4-6 PS. My man loved it. I was lucky if I was even able to get a second helping!Happy Weekend everyone! Photography and styling by Ashley Colbourne